Excellent Turkey StockRon Paulsen
- Turkey carcass including neck, liver, giblets
- 1/2 onion, thickly sliced
- 1 large carrot, thickly sliced
- 1 large celery stalk, thickly sliced
- 2 garlic cloves, smashed
- 1 teaspoon kosher salt
- Freshly ground pepper
Add the carcass and parts and all other ingredients to a large crock pot. Cover the carcass with water and place the crock pot on low heat and allow to simmer overnight.
Strain the stock and skim the fat. Then use or freeze the stock.
I adapted this recipe for the crock pot based on a recipe I saw in Food and Wine. Waking up to the smell of a rich turkey stock is fantastic.
Source: Adapted from Food and Wine November 2004, p. 184